Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat. Sprinkle chicken with salt and pepper, dredge in almonds. Place chicken inskillet; sauté four minutes on each side, turning once. Remove from pan and keep warm. Reduce heat to low, add green onions and sauté one minute. Add broth, preserves, balsamic and rosemary. Simmer until thickened, about 2-3 minutes. Place spinach on heated serving platter; top with chicken breasts and pour sauce over top. If desired, sprinkle finely chopped parsley over chicken.

Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese and nuts. Whisk oil, vinegar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

Cook asparagus in boiling water for 3-5 minutes. Rinse in cold water and drain. Arrange asparagus on platter. Arrange strawberries over asparagus. Reduce the vinegar to ¼ cup, whisk in caramel, oil, nutmeg and salt and pepper. Add onions. Pour over asparagus. Drizzle with caramel topping and sprinkle almonds over salad.

In a 2 cup glass measuring pitcher or other microwaveable container, combine the strawberries, onion, balsamic, water, and pepper. Heat, uncovered, on high power for 2 minutes. Stir, and heat for an additional 1 to 2 minutes until onions are softened. Using a fork, stir sauce and press fork tines against larger pieces of berries and onions to crush them. Stir in sugar and salt. Sauce may be made ahead and reheated before serving. Serve slightly warm, but not hot.Tip:Refrigerate leftover Strawberry Balsamic Sauce for up to one week or freeze for up to one month. This sauce is also delicious served with grilled halibut, grilled salmon, boneless chicken breasts, or pork tenderloin..

Divide the greens between plates. Slice the cucumber lengthways, seed and slice into halfmoons. Arrange the cheese, cucumber and strawberries on the greens. Dissolve chocolate with balsamic in saucepan for dressing and drizzle dressing on top.

Sauté the sliced onions in the Lemon oil until slightly transparent. Cover with balsamic and reduce until the onions caramelize.

You can use almost any sweet balsamic vinegar for this recipe. For example, try Peach Balsamic in the fall and Strawberry Balsamic in the spring. 18 Year Old Balsamics are good year-round!This is a great topping for sandwiches, hot dogs, or hamburgers. To impress your guests with a gread hors d'oeuvre, spread the caramelized onions on a pastry and slice.